Das Roastbeef lässt sich in zwei Teile gliedern. Zum einen das vorne gelegene, auslaufende Ende. Dieses wird als rundes Roastbeef oder Rostbraten bezeichnet. Und zum anderen das flache Roastbeef, das auch Lende oder Schlossstück genannt wird.
Jason surprised me with a magnificent beef roast, pictured resting on “nature’s roasting rack” (bone marrow). Amazing! Only complication: I only had cellared “drink on x occasion” wines and glou-glou wines in the house. We went with the glou-glou Coteaux de Peryriac Merlot, which offered some dark fruit and (one could be persuaded) autumn spice, and all was well. Lesson 1: always have a medium fancy wine in the house! Lesson 2: Any old wine will do when accompanied by a loving meal with someone who makes your heart sing. 😊 @criminaldefencebutcher #dinnerfairy#autumn#roastbeef#dinner#foodandwine#winelover#wine
Continuing with another meal fit for the cooler weather. Pot roast, heavily seared in the Dutch oven and braised at 225 for six hours. Complemented by mushrooms, leeks, sweet onions, carrots, and yellow potatoes. Gravy was built by a leaf lard roux, red wine, Kombu, and @brashbrewing Cortado Imperial Stout. #HomeChef